Smoky Honey Habanero Cheddar Biscuits
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Cuisine
Modern American
Servings
4-6 servings
Prep Time
15 minutes
Cook Time
35 minutes
We get it - we're also fans of those redonk Red Lobster cheddar biscuits.
But Chef Ryan is giving those a run for their money...
With a fool-proof dough recipe and method and some healthy shakes of our Smoky Honey Habanero signature blend - you best be making these biscuits.
Author: Chef Ryan Wiebe
Ingredients
-
2 tablespoons Spiceology Smoky Honey Habanero blend
-
312 g / 2 ½ heaping cups all-purpose flour
-
115 g / ½ cup butter, frozen
- 1 cup buttermilk, plus more for brushing on top.
- 100 g / 1 cup of your favorite cheese, we used an aged cheddar
-
2 tablespoons baking powder
- 1 tsp salt
- Honey, optional
Directions
Preheat your oven to 425°F.
- Mix together your flour, baking powder and salt together.
- Shred your frozen butter with a box grater for the perfect size pieces of butter.
- Make a well and add in your buttermilk and cheese.
- Mix until a shaggy dough is formed, and place onto your counter.
Bring dough together and form into a rectangle, fold 1/3 of the dough into the middle and then the other 1/3 over and press together and rotate the dough a quarter turn and flatten to and inch or so. Repeat this step 2 more times but make sure to work quickly as you don’t want to overwork the dough or for the butter to warm up too much.
- Cut the dough into 6 even pieces, brush with buttermilk and bake for 18-20 minutes, until golden brown.
- Remove from oven and drizzle honey on top, if using.
- Let cool for 10 minutes before devouring.
